The Casserole - Spinach & Artichoke

I wasn't too crazy about the casserole (see here), but it wasn't awful either. It's pretty much what every spinach-artichoke dip has in it, but maybe tastes a little lighter (I get tired of eating those very heavy, greasy dips, even though I like them).

So here is what I fixed to go with the steak & potatoes.

Spinach Artichoke Casserole

1 10-oz package frozen spinach, thawed and squeezed
1.25 cups frozen artichoke hearts, thawed
1 – 1.5 cups sourdough croutons
1.5 cups plain non fat yogurt
2 eggs
3/4 cup milk
1.5 cups shredded cheese (I used marble cheddar shreds)
1/4 cup chopped onion
1 teaspoon salt (or to taste)
Pepper to taste

Beat the eggs, add the yogurt and milk. Stir everything else in to combine well.

Bake in oiled casserole dish at 350 degrees until bubbly and browned, about 25 minutes.

And of course, you can vary the amounts of cheese, onion, artichokes as you see fit. Be cautious about changing the amounts of milk, egg, yogurt, and croutons, though, because the custardy part may not cook up right if the proportions are off.